Thanksgiving is basically the Super Bowl for cooks. We spend all year tucking away recipes, mentally sketching menus, and then, weeks out, the planning begins in earnest. And while the classics always have their place, it’s also the perfect moment to quietly introduce something new. read more
If you’ve ever had Japanese-style potato salad, then you already know how good a creamy, chunky, slightly sweet mash can be. This Kabocha Salad takes that idea and gives it a cozy fall twist. Kabocha, sometimes called Japanese pumpkin, makes a beautiful base for a read more
Hot and Sour Soup has stood the test of time. That perfect balance of savory, tangy, and just the right amount of heat — it wakes up your palate and satisfies every craving at once. Forget the gloopy takeout versions- homemade Hot and Sour Soup is light, deeply flavorful, and surprisingly easy to make. Loaded with mushrooms, tender chicken, tofu, and a rich broth that hits every note, it’s the kind of cozy bowl you’ll crave again and again.
You’ve probably had it alongside your favorite Chinese restaurant spread, but this lighter, fresher homemade version is the one you’ll keep coming back to. Hot and Sour Soup originated in northern China, where versions made with pork, tofu, wood ear mushrooms, and vinegar are a staple in cold weather. When Chinese immigrants brought the recipe to the U.S., they adapted it with ingredients that were easier to find — swapping chicken for pork, adding extra tofu, and thickening the broth for that signature silky texture. Over time, it became a Chinese-American comfort food favorite, an ideal sidekick to egg rolls and fried rice. As the weather cools down and soup season officially kicks in, there’s something deeply satisfying about ladling up a bowl that’s both comforting and invigorating. The steam hits your face, the vinegar clears your sinuses, and that kick of chili warms you from the inside out. It’s cozy without being heavy, bold without being fussy — basically, the ideal fall soup.
Many decades ago, my husband and I met working in Chicago at a new Chinese restaurant in the city. RIP Ben Pao. There, we served gallons of Hot and Sour Soup daily and for many years after, I never wanted to see it, much less eat it. But it is one of my sister Mimi’s favorites and she would ask my husband to make it every now and then, especially on her birthday. By using ingredients I liked and making them a little larger so they stood out better, I started to see the appeal as well. If you too have not so fond memories of this classic soup, maybe you need a refresher on how good it can be. So let’s get to it.
If I’m using dried mushrooms instead of fresh, I start making my Hot and Sour Soup by soaking them in hot water. Dried mushrooms add a woodsy deep aroma and classic flavor, but my husband hates dried mushrooms with a passion, so I typically use fresh ones as I don’t want to struggle to finish a big pot of soup. Either one works fine. Once the mushrooms are rehydrated and soft I trim the stems and slice the caps.
This recipe uses both shiitake and wood ear mushrooms. The fresh wood ear ones are worth seeking out because while they don’t have a strong flavor on their own they add a springy, chewy texture that gives the soup its signature bite. Dried is fine too and easier to source; look for the pre-shredded ones to cut out a step. If you’re using dried wood ear mushrooms, soak them along with the shiitakes.
Once the mushrooms are cut into bite sized pieces I start prepping the tofu. I use firm tofu so it holds its shape. Cut the tofu horizontally into thin sheets:
Then cut across the tofu slice on the short side to create thin strips:
Then I also cut the chicken into thin strips:
Scramble the eggs with a fork:
Once everything is prepped it’s time to make the broth. Have all your prepped ingredients along with the soup ingredients (including the cornstarch mixed with water) handy because it goes quite quickly. In general, it’s a good idea to gather all of your ingredients together before starting any recipe. It’s too easy to forget an ingredient if you’re pulling them out one by one. Also, it will make your cooking steps more organized, easier, and faster.
Start by putting all the chicken stock in a large pot. Then add the chili flakes:
Pour in the soy sauce:
And a little sugar:
Bring the soup to a simmer and then add the shiitake mushrooms:
And the chicken strips:
Use chopsticks (or a big spoon) to separate the chicken so it doesn’t clump into a big ball:
Cover and simmer for 5 minutes and then add the tofu strips and bamboo shoots:
Add the wood ear mushrooms:
Season the soup with some ground white pepper (white pepper gives it an earthy funk that I love):
Don’t skip the cornstarch slurry! That’s the secret to the velvety, luscious texture in Hot and Sour Soup. Make sure you mix the slurry right before using it. It has a tendency to separate very quickly. Slowly pour it in, stirring the soup, to prevent clumps.
Pour the whisked eggs in a thin stream, circling the pot to create egg ribbons:
Let it cook for one more minute than turn off the heat and add the vinegar:
Now drizzle in some of that nutty goodness that can only come from toasted sesame oil:
All that’s left to do is garnish with scallions and serve!
I like to serve it with chili sauce on the side for people who like it really spicy:
Thrill your family this weekend with this classic Chinese-American Hot and Sour Soup, no takeout cartons required. And show off your gorgeous soup by tagging us @funkyasiankitchen, we love seeing your creations!
In a big soup mood? Check out these reader favorites:
SOUP BROTH:
SOUP:
Soak the mushrooms if using dried: Place the mushrooms in a bowl. Cover shiitake mushrooms and wood ear mushrooms with plenty of boiling water. Place a small plate over the mushrooms to keep them submerged in the water. Let the mushrooms rehydrate for 20-30 minutes until soft. Drain them, trim woody stems off shiitakes, then slice thinly. (Discard or reserve soaking liquid for other use)
Cut the block of tofu horizontally into thin sheets. Cut across the tofu on the short end to create thin strips. Set aside.
Make the soup: Place chicken broth, soy sauce, chilli, and sugar in a large pot over high heat and bring to a simmer.
Add the mushrooms (if you are using dried ones) and chicken and stir with chopsticks or a spoon, to separate the chicken pieces. Cover with a lid and reduce heat to medium so it’s simmering. Cook for 5 minutes.
Add the bamboo shoots, mushrooms (if you are using fresh ones), and tofu into the soup and season with ground white pepper. Simmer covered for 5 minutes.
Thicken the soup Mix the cornstarch with water until the slurry is smooth. While stirring the soup, slowly pour the slurry in (this keeps the soup free of clumps).
When the soup is back at a simmer again and slightly thickened, slowly pour the egg in a thin stream in circles, to create streaks of egg ribbon. Let it cook for another minute and turn off the heat.
Add the vinegar and sesame oil. Stir gently and taste. Adjust seasonings with chili flakes, more vinegar, white pepper or salt as desired.
Garnish with scallions, transfer to bowls, and serve immediately.
*Hot and Sour keeps well and can also be made ahead of time. Reheat the soup on medium heat to prevent scorching. Bring the soup to a simmer and if it looks thin after reheating, you can make half the amount of slurry called in the recipe and stir it in. Make sure the soup is simmering to cook out any starchiness. Re-season as needed.
Keywords: Chinese food, take out, soup, hot and sour, tofu, chicken, mushrooms, fall
Matsutake mushrooms are one of Japan’s most treasured seasonal ingredients, prized for their heady (and slightly funky) aroma and delicate piney flavor. They’re only available for a short time in the fall, so when I spot them, I like to make the most of their read more
There’s something about roasted sweet potatoes that feels instantly cozy, right? In Japan, they’re a beloved autumn and winter snack, often sold straight from little trucks. Called yaki imo, these piping hot treats are simple, comforting, and naturally sweet. At home, I love making Slow read more
Winter meals can sometimes feel a bit heavy or dull, but this vibrant Persimmon Salsa is here to perk things up! With its jewel-like colors and bright flavors, it’s a refreshing way to add some zing to your favorite dishes. This is the perfect little something to zhoosh up a simple poached chicken or dollop its sunshiny goodness on some salmon. You will find a million uses for it, not including just devouring it with some chips so let’s get into it!
Persimmons come in two main varieties: fuyu and hachiya. Fuyu persimmons, with their squat, tomato-like shape, are perfect for eating fresh—they’re sweet and firm, even when they are picked straight from the tree and rock hard. Hachiya persimmons, on the other hand, are more oblong and need to be fully ripe (practically pudding-soft) to lose their astringency. Once they are ripe, you can actually eat them out of hand with a spoon. When buying persimmons, look for plump, unblemished fruit in a deep orange hue. Avoid those that look pale or even a little greenish and they should be firm or give a little, not mushy soft. If you are buying the pointy Hachiya type, let it fully ripen on your countertop rather than buying it soft.
Both types are popular in Japan, where persimmons have been cultivated for centuries and are considered a symbol of autumn. In fact, they’re so prized that they often given as gifts and written about in haiku. Across Asia, persimmons are beloved too; in Korea, they’re enjoyed as sun-dried treats called gotgam or made into punch, while in China, they’re celebrated in savory dishes and desserts alike.
My husband loves persimmons, particularly the fuyu variety, and eats an embarrassing quantity of them. We order them by the case, not even a Costco box, but a wholesale case, which is about 20 pounds. And he can knock them out in about couple weeks, with a little help :) Needless to say, our house is a sea of orange this time of year. In fact, his love is so great, he even has his sister mail us an annual box of homegrown ones from California, which is where most of the US crop originates. With an overabundance of persimmon in the house, I decided that now is the time to try something new and different, hence this Persimmon Salsa.
Fuyu persimmons (courtesy of my sister-in-law) on the left, hachiya on the right.I start making my persimmon salsa by finely chopping all the ingredients. This is an easy and fast recipe, but it’s a good time to practice those knife skills. We want it all uniformly diced so you can get a little of everything in each bite.
Once the persimmon is diced, I move on to the shallots. I’ve been loving the elongated French shallots at grocery stores lately, but if you can’t find a large one use two smaller ones.
Mince your herbs well too:
While persimmon salsa is best the day it’s made, you can leave it in the fridge up a couple days. Taste and re-season as needed. Also, I would wait to add the fried shallots though until just before serving so they retain their crunch.
Make sure to give everything a good stir before serving:
This persimmon salsa happens to be an excellent accompaniment to lots of holiday items; it’s a perfect condiment for roast duck or turkey, and would get along swimmingly with a Christmas ham. And look how beautiful it looks!
I can’t wait to hear how you use it, drop a note and let me know. And of course tag us in your pics @funkyasiankitchen, we love hearing from you!
*This is salsa is best the day it’s made, but can hang out in the fridge for a couple days. It will release more liquid as it sits. Taste and re-season if needed.
Keywords: persimmon, salsa, snacks, condiments
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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